Chicken and Aubergine Curry

• Trim the aubergine, then cut into 2cm pieces. Pop onto a lined baking tray.
• Toss with ½ tsp salt (per 2P), half the North Indian spice mix and a drizzle of oil.  Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
• Meanwhile, halve, peel and chop the shallot into small pieces.
• Halve the chilli and discard the core and seeds. Finely chop.

• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Peel and grate the garlic (or use a garlic press).
• Place a large pan over medium-high heat with a drizzle of oil.
• Add the shallot to the pan and fry until softened stirring occasionally, 4-5 mins.
• Then, add the ginger, garlic, remaining North Indian spice and half the chilli (use less if you don't like spice) to the pan. Fry until fragrant, 30 secs.

NOTE: Swapping to chicken? Fry in the hot pan until browned, 5-6 mins before adding the shallot.

• Pop in the prawns, passata, 2 tbsp water (per 2P) and ½ tsp sugar (per 2P).
• Cover and simmer for 5-7 mins.
• Once the prawns are cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• While the curry simmers, roughly chop the coriander (stalks and all).
• Season the yoghurt to taste with salt and pepper. 
• After the aubergine is roasted, stir into the simmering sauce. 
• Taste the curry and season with salt, pepper and sugar, if required.